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634

Slow-Cooker Cheesy Bacon-Ranch Potato Soup

Prep 30 min
Total 5 hr 45 min
Servings 6

Is it possible to fit all your favorite things into one slow cooker? We think we’ve come pretty close with this creamy, rich, slow-cooker potato soup. MORE+ LESS-

By Betty Crocker Kitchens

Updated February 26, 2017

Make with

Progresso Broth

Ingredients

slices bacon

medium onion, chopped (1 cup)

carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)

medium Yukon Gold potatoes, diced

package (1 oz) Hidden Valley™ The Original Ranch™ salad dressing & seasoning mix

cup heavy whipping cream

tablespoons cornstarch

tablespoons water

oz Kraft™ Velveeta™ original cheese, cut into cubes

cups shredded sharp Cheddar cheese (8 oz)

Steps

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1

Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.
2

Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.
3

Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
4

Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.
5

Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

Expert Tips

Cheddar cheese comes in a variety of types from mild to extra sharp. If you’re looking for a less intense Cheddar flavor, use mild Cheddar. If you enjoy a more intense Cheddar flavor, use sharp Cheddar.
Yukon Gold potatoes have a waxy texture that holds up better than russet or baking potatoes, which tend to fall apart in the slow-cooking process.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 350

% Daily Value

Total Fat: 38g; 59%
Saturated Fat 22g 112% Trans Fat 1 1/2g
Cholesterol: 135mg; 45%
Sodium: 1640mg; 68%
Potassium: 730mg; 21%
Total Carbohydrate: 32g; 11%
Dietary Fiber 2g 10% Sugars 9g
Protein: 23g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 10%; 10%
Calcium: 50%; 50%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;